A Taste Trip ToThe Caribbean
Wednesday - February 14, 2007
This week Turtle Bay Resort executive chef Hector Morales stirs up an Island-style feast.
* 1/2 cup dry white wine
* 1 teaspoon saffron threads
* olive oil
* 1/2 cup diced onions
* 1 cup long grain rice
* 1 red bell pepper, diced
* 1 orange bell pepper, diced
* 3 cup chicken stock
* 6 ounces chicken breast, cut in cubes
* 1/2 pound Kahuku shrimp
* 12 ounces Hawaiian snapper
* 1 pound mussels
* 2 pounds Manila clams
* 4 3-ounce Hawaiian spiny lobsters
* 1/2 cup artichoke hearts
* 1 cup frozen peas
* 1/2 cup diced tomato
* 1/2 cup chopped Portuguese sausage
Preheat oven to 350 degrees. Let peas defrost. Dice the onions, tomato and peppers. Peel the shrimp. Cut the chicken in cubes. Scrub clams and mussels.
Coat frying pan with olive oil. Preheat the frying pan for 1 minute at med-high heat.
Sauté the onions 2-3 minutes until translucent. Add rice, sauté until golden, stirring so it won’t burn. Add the wine and saffron and stir until wine is absorbed. Stir in the peppers.
Add 2 cups of chicken stock, one-quarter cup at a time until the rice absorbs the stock. Add the last cup of chicken stock. Add cubed chicken and Portuguese sausage. Add shrimp, clams, lobster and mussels, tucking them into the rice.
Bake in the oven for 8-10 minutes until mussels open.
Add peas, tomato and artichoke hearts, bake for 2 more minutes. Lace with dry white wine.
Makes four servings.
* 3 plantain bananas (cooking bananas)
* vegetable oil, for frying
* 1/4 cup olive oil
Peel the bananas with a knife. Cut into one-half-inch-thick angled slices.
Place oil in frying pan and heat to 375 degrees. When oil is hot, place the bananas in the oil and fry for 4-5 minutes. Scoop the bananas out of the oil with a metal strainer and set aside. Place bananas on a brown paper bag and pound out by one half. Place the bananas back in the hot oil and finish for 2 minutes. Put the bananas on paper to soak up excess oil and put in a bowl; toss with olive oil and salt.
Serve as a garnish for any rice dish.
Makes four servings.
Puerto Rican And Cuban Garlic Sauce
* 1/2 cup olive oil (good quality)
* 4 to 6 cloves garlic, peeled and crushed
* 1 tablespoon fresh squeezed lemon juice
* pinch of salt
Place all ingredients into a blender and blend until smooth. Adjust the amount of salt and juice to taste.
(Note: Mojo makes a good marinade for pork)
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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